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Making Artisan Pasta
by Aliza Green

Complete, beautifully detailed, and easy to follow step-by-step guide.

We have known Aliza for many years, and she has always produced high quality results. This book is an excellent example.
 

Making Artisan Pasta by Aliza Green Making Artisan Pasta
by Aliza Green

$16.49
(List Price $24.99)
#17160
Aliza Green talks about Fante'sSubtitled:
How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

Filled with color photos by Steve Legato

How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

 
PDF of Front/Back covers | Making Artisan Pasta by Aliza Green
Front and Back
Covers

AlizaGreen.com 
Author: Aliza Green
Photographer: Steve Legato
Foreword by: Cesare Casella
Format: Flexibound, 176 Pages
ISBN: 9781592537327
Publisher: Quarry Books, 2011

 

 
TABLE OF CONTENTS

Foreword
Introduction

PART I: THE BASICS

CHAPTER ONE: PASTA INGREDIENTS

Water
Eggs
Wheat

CHAPTER TWO: MAKING PASTA DOUGH FROM WHEAT AND OTHER FLOURS

Basic Egg Pasta Dough by Hand
Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer
Basic Egg Pasta Dough Using a Food Processor
Using Other Flours to Make Pasta Doughs
Whole Wheat Pasta Dough
Buckwheat Pasta Dough
Rye Pasta Dough
Cornmeal-Chipotle Pasta Dough
Semolina Pasta Dough
Methods for Forming Pasta
Hand-Stretched Pasta Dough
Rolling Pasta Dough with a Sheeter

CHAPTER THREE: FLAVORING PASTA DOUGH

Roasted Red Pepper Pasta Dough
Asparagus Pasta Dough
Spinach Pasta Dough (Pasta Verde)
Red Beet Pasta Dough
Squash Pasta Dough
Red Wine Pasta Dough
Porcini Mushroom Pasta Dough
Saffron–White Wine Pasta Dough
Squid Ink Pasta Dough
Chocolate Pasta Dough
Lemon-Pepper Pasta Dough

PART II: THE PASTA

CHAPTER FOUR: DUMPLINGS

Potato Gnocchi
Semolina Gnocchi (Gnocchi alla Romana)
Ravioli Gnudi
Matzo Balls
Spaetzle
Passatelli

CHAPTER FIVE: PASTA SHEETS

Maltagliati
Laminated Parsley Pasta
Lasagna
Cannelloni

CHAPTER SIX: MAKING CUT PASTA

A World of Asian Noodles
Hand-Rolled Alsatian Nouilles
Cappellini
Porcini Tagliatelle
Straw and Hay
Pappardelle and Tagliolini
Pasta alla Chitarra
Buckwheat Pizzoccheri
Japanese Udon Noodles

CHAPTER SEVEN: SPECIALTY HAND-FORMED PASTA

Ricotta Cavatelli from Puglia
Sardinian Malloreddus
Genoese Chestnut Corzetti
Garganelli
Chinese Cat’s Ear Noodles (Mao Er Duo)
Pugliese Orecchiette
Umbrian Ombrichelliv
Greek Trahana

CHAPTER EIGHT: STUFFED PASTA

Making Ravioli Using a Plaque
Tortelloni
Tortellini
Caramelle
Pierogi
Chinese Pot Stickers
Ukrainian Sour Cherry Vareniki
Genoese Pansotti
Giant Asparagus Raviolo with Soft-Cooked Egg
Turkish Manti
Siberian Pelmeni

Glossary

Resources

Flour and Grain Weight and Volume Equivalents

Index

Acknowledgments

About the Author and Photographer
 

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You will find virtually all the tools used in this book on our pages:
Pasta Makers, Pastry Cutters, Ravioli Makers

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Page 11 mentiones Fante's
Excerpted from Page 11 of Making Artisan Pasta by Aliza Green
Thank you, Aliza. - The Folks at Fante's

Visit the author's website at www.alizagreen.com

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